Thai Butternut Squash Lentil Soup

Ingredients

• ½ tablespoon coconut oil or olive oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 yellow onion, diced
• 1 large carrot, thinly sliced or diced
• 1 medium (2 pound) butternut squash, peeled and cubed (about 5-6 cups diced)
• 1 tablespoon yellow curry powder
• 1 tablespoon freshly grated turmeric (or 1 teaspoon ground turmeric)
• 1 (15 ounce) can light coconut milk
• 2 1/2 cups organic low sodium vegetarian broth
• 1 cup green or brown lentils, rinsed and sorted
• 2 tablespoons all natural creamy peanut butter or cashew butter
• ¾ teaspoon salt, plus more to taste
• Freshly ground black pepper
• 3 cups organic spinach

Instructions

1. Add all of the ingredients to your slow cooker except the spinach.
2. Cook on high for 3-4 hours or low for 6-8 hours.
3. After, take about 3 cups and blend in your blender.
4. Add the 3 cups back to your slow cooker along with the 3 cups of spinach.
5. Stir for a couple minutes.
6. Serve and enjoy!

This is extra tasty with peanuts or hot sauce!